Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sweet Potato Donuts

Sweet potatoes are so much more flavorful and even sweeter than pumpkin. But there are also each interchangeable in all recipes. I love these donuts and you will too!
 

Ingredients

For 12 Serving(s)

Recipe

  • 1 1/2 quarts frying oil
  • Maple Glaze, recipe below
  • Spiced Sugar Coating, recipe below
  • 3 cups flour
  • 1 1/3 cups sugar
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each nutmeg and ground cloves
  • 1 (15 oz.)can yams or sweet potatoes, drained and mashed
  • 1/2 cup sour cream
  • 2 eggs
  • 3 tablespoons butter or margarine, melted

Sweet Potato Donuts Directions

    Heat oil in deep fat fryer until 350-degrees F. You can also heat oil in a sturdy pot over medium heat, using a clip-on thermometer. Make Maple Glaze by whisking 2 cups powdered sugar and 1/2 teaaspoon allspice with 1/2 cup maple syrup; set aside.
     For the Spiced Sugar Coating, mix together 1 1/2 cups sugar and 1 teaspoon nutmeg in a shallow bowl; set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and cloves;blending well. Add mashed potatoes, sour cream, eggs and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well
     Empty out onto a well-floured work surface. Knead only for a minute, until smooth. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter or glass. If using a glass, find the top of a screw on lid of a soda bottle and press in the center of each dough disc to remove donut hole.
    Cooking 2-3 donuts at a time, fry them for 3 minutes per side.
     Remove each donut onto a rack or paper towel-lined plate,
    allowing grease to come back to temperature before continuing to cook the remainder of donuts. When cooking the donut holes, you will need to gently swirl them as they are cooking because once the bottom side is cooked and you flip them over, they will NOT, repeat will NOT stay that way!
     While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides or dip in Maple Glaze on both sides, drain excess glaze and transfer to rack for the glaze to harden.
     
Top